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4.9 from 36 votes

Pumpkin Chocolate Cheesecake Bars

Simple and easy Pumpkin Chocolate Cheesecake Bars are luscious, thick, and smooth with a crunchy, buttery crust and swirls of chocolate. The perfect fall baking treat!

Prep Time
25 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 25 mins
Servings: 9 large
Course: Dessert
Cuisine: American

Ingredients

For the crust:
  • 10 (150 grams) chocolate graham crackers*
  • 6 tablespoons (85 grams) unsalted butter, melted
For the filling:
  • 16 ounces (454 grams) cream cheese, completely softened to room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 cup (244 grams) canned pure pumpkin puree
  • 3 large eggs, at room temperature
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 4 ounces semisweet chocolate, chopped

Instructions

Make the Crust:
    Cup of Yum
  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides. Spray with nonstick cooking spray.
  2. In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup, shot glass, or tart tamper. Bake until fragrant, about 10 minutes. Place on a cooling rack to cool completely. Maintain oven temperature.
Make the filling:
  1. In a large bowl, use an electric mixer to beat the cream cheese, sugar, and pumpkin at medium-high speed until completely smooth. Add the eggs, one at a time, and beat until combined. Add the flour, spices, and salt and beat until combined. Be careful not to overbeat.
  2. Place the chopped chocolate in a microwave-safe bowl; microwave in 30-second bursts, stirring between each, until melted and smooth. Add 1 cup cheesecake batter and stir to combine.
  3. Pour the pumpkin cheesecake batter into the prepared pan.
  4. Drop dollops of the chocolate batter mixture on top of the pumpkin layer, and swirl with a butter knife. Bake at 350°F until the edges are slightly golden and the cheesecake is set but still slightly jiggly in the center, about 40 minutes. Do not overbake.
  5. Place the cheesecake on a cooling rack to cool completely in its pan. Cover and chill in the fridge until firm, at least 4 hours and up to 2 days. Using the parchment overhang, transfer cheesecake to a cutting board to cut into squares before serving.

Notes

  • *If you cannot find chocolate graham crackers, use the same amount by weight of Chocolate Teddy Grahams or chocolate wafer cookies instead. 
  • Be sure to use fresh spices, as older spices will carry much less flavor and your cheesecake bars may turn out bland.